Caramel Apple Cupcake with Apple Cider Buttercream
Caramel apple cupcakes are the perfect fall treat!
Servings: 16
Calories: 552kcal
Ingredients
For the CUPCAKE
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs room temp
- 1/2 cup 1 stick unsalted butter room temp
- 1/2 cup apple cider
- 2 cups granny smith apple peeled and finely diced (or grated)
- 1 tablespoon butter for sauteing apples
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 10 caramel candies - I used Kraft
For the BUTTERCREAM
- 6 egg whites
- 1 1/4 cup sugar
- 3 sticks unsalted butter room temp
- 1 tablespoon vanilla
- 2 cups apple cider reduced to 2 tablespoons
For the CARAMEL DRIZZLE
- 10 caramel candies
- 1/3 cup half and half or cream
Instructions
Make the Cupcakes
- Preheat the oven to 350°F. In a small pot, heat apple cider over medium heat and add the (unwrapped!) caramel candies. Slowly melt them together, stirring very frequently. This should take about 5 - 10 minutes. Set aside to cool.
- Cook apples in a tablespoon of butter over medium heat for 5 minutes. Add a pinch of cinnamon and nutmeg. Cook just to soften, not too mushy. Set aside to cool.
- In the bowl of a stand mixer, cream butter and sugar together.
- Add eggs and vanilla, beat until fully incorporated. Scrape down the bowl.
- In a separate bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon and salt. Whisk to combine.
- Add half of the dry ingredients into the butter mixture, stir to barely combine. Add the cider/caramel mixture, then the rest of the flour mixture. Finally, fold in the apples, making sure to scrape the bottom of the bowl.
- Portion into cupcake pan and bake for 15 - 18 minutes, or until a skewer inserted in the cupcake comes out clean. Cool for 5 minutes in the pan, then remove to a cooling rack to cool completely.
While the cupcakes are baking, make the buttercream
- Place a metal bowl over a pot of simmering water. Make sure the bottom of the bowl doesn't touch the water below.
- Combine egg whites and sugar in the bowl and whisk very frequently, until sugar has melted into the egg whites. Test this by swiping your finger through a stream from the whisk and rub your thumb and finger together. If you feel any grains, it's not ready yet. It should be completely smooth. When the sugar has melted, remove the bowl from the heat and set aside.
- In the bowl of a stand mixer with the whisk attachment, whip the egg white mixture until you have firm, glossy peaks.
- On low speed, add a tablespoon of butter at a time, waiting until it is fully incorporated before adding more. When all of the butter is incorporated, add the cider reduction and the vanilla.
- Whip on medium high speed until soft, fluffy but firm peaks that hold their shape.
Drizzle
- Melt caramels and cream together in the microwave or on the stove, stirring frequently.
- Frost cooled cupcakes and drizzle with caramel.
Video
Notes
The apple cider reduction for the buttercream will take about 30 minutes over medium heat. It will be thick and syrupy when it's done.
If the buttercream begins to look curdled, fear not! Just keep whipping, it will come back, I promise.
If the buttercream begins to look curdled, fear not! Just keep whipping, it will come back, I promise.
Nutrition
Serving: 1g | Calories: 552kcal | Carbohydrates: 79g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Cholesterol: 90mg | Sodium: 437mg | Fiber: 1g | Sugar: 65g